Sweet potatoes pack a more delicious punch when they’re baked and stuffed with a tuna and bean mixture. This flavorful dish works well when you want a meatless meal on the menu.
The nice thing about Meatless Monday dishes at this time of year is that they can double as a meatless Friday meal if you observe Lent. I could eat these stuffed potatoes all week, all year! They’re so filling and flavorful.
Stuffed Sweet Potatoes with Tuna and Beans are also great to make when you haven’t been to the grocery store for a while, or you’re looking to use up some of those cans from your pantry. I always have tuna and beans tucked away, for sure.
I love sweet potatoes in pretty much any format. Take this breakfast-or-dessert treat, Sweet Potato-Pear Smoothies with Candied Pecans. These smoothies are a little out of the ordinary, and totally tasty.
If you’re craving comfort food, you’ll enjoy my Udon Noodle Bowl with Mushroom, Sweet Potato & Spinach. It’s so colorful, too!
Heck, I’ve even included these sweet spuds in pizza format with my recipe for Sweet Potato and Spinach Galette.
What’s your favorite way to prepare sweet potatoes? There are many other sweet potato recipes on the site. Do a little searching and I bet you’ll find something you’ll love!
These stuffed sweet potatoes are so easy to make. It only takes a little time for them to bake in the oven, and a just a few minutes to toss together the tuna and bean mixture.
I can’t think of a better option when you get home late from work and can’t think of anything healthy and tasty to enjoy. Or when you’re interested in a nutritious lunch.
The next time you want a tasty, filling, and meatless meal, be sure to include Stuffed Sweet Potatoes with Tuna and Beans in your plans. You’ll be more than satisfied!
Patricia Conte/Grab a Plate
Yields Serves 3-5
- 3 small-to-medium sweet potatoes, washed, ends trimmed and cut in half lengthwise
- 1 tablespoon olive oil
- Salt and black pepper to season
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 6 ounces canned tuna, drained and flaked with a fork
- 1/4 cup onion, diced small
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley chopped, plus extra for garnish
- Optional: plain Greek yogurt to drizzle
- Preheat the oven to 450 degrees F. Line a baking pan with aluminum foil. Drizzle the olive oil over the sweet potatoes and rub with your hands. Season with salt and pepper.
- Bake for about 30 minutes, or until the sweet potatoes have softened.
- While the potatoes are baking, combine the beans, tuna, onion, garlic, lemon juice, parsley, and salt and black pepper to taste. Set aside.
- Remove the sweet potatoes from the oven and use a spoon to carefully smash the flesh of the potatoes so it softens and creates a bit of a well.
- Allow the sweet potatoes to cool slightly, then evenly divide the tuna mixture between all the halves, spooning it over the tops.
- Garnish by drizzling with plain Greek yogurt, and some torn parsley.